Description
Delight in these moist and decadent double chocolate cupcakes made with rich cocoa and semi-sweet chocolate chips, topped with creamy frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup semi-sweet chocolate chips
- 2 cups unsalted butter (for frosting)
- 4 cups powdered sugar (for frosting)
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1/4 cup heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl and whisk until blended.
- Add the eggs, milk, vegetable oil, and vanilla extract, then beat on medium speed for about 2 minutes.
- Gradually stir in the boiling water until the batter is smooth, then fold in the chocolate chips.
- Fill the cupcake liners about two-thirds full and bake for 20-25 minutes or until a toothpick comes out clean.
- Cool the cupcakes completely in the pan before frosting.
- Beat unsalted butter until creamy, then gradually add powdered sugar and cocoa powder until fluffy.
- Incorporate heavy cream and vanilla extract into the frosting and beat until light and fluffy.
- Frost the cooled cupcakes with the frosting generously.
Notes
For added richness, mix in different chocolate chips or toppings. Ensure cupcakes cool completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 15g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg